Soups & Stews

Here's an easy soup, with a very unique blend of flavors: the sweet of the sweet potatoes, the "bite" of the fresh ginger, the creaminess from the ground almonds...there's the healthy addition of dark green leafy veggies. Yum!

In my Italian Easter Feast Menu, I have two options for a first course. In my introduction to this Easter menu, I mentioned that Italians enjoy eating their meal in courses, not because they eat so much”“each serving is generally small”“but because they like to appreciate the tastes and textures of each dish. So choose which of these two first courses suits you–or offer small servings of each…
The Rainbow Soups…ideal for spring…or
Spinach and Mushroom Lasagna...a delicious,...

Adapted from More with Less Cookbook, this wonderful meatless stew is hearty and healthy. Not only do barley and lentils make a complete protein, but they are inexpensive to buy. I've made it millions of times, well, maybe hundreds of times.

This unusual soup originated in India where the word â€œmulligatawnyâ€ means â€œpepper waterâ€. The curry powder gives it a unique flavor and the chopped apples offer a bit of sweetness. This is one of my favorite supper meals in the winter--full bodied but not too heavy.